Street Food

Changsha Stinky Tofu

Name: Changsha Stinky Tofu
Total time: 30m
Yield: 4 servings
Cuisine: China
Ingredients: 8 blocks black fermented stinky tofu; Oil for deep-frying; Sauce: 4 tbsp chilli oil, 2 tbsp light soy, 1 tbsp black vinegar, 1 tbsp sugar, 4 garlic, 2 tbsp coriander, 3 tbsp pickled radish, 2 tbsp stock

Hunan's blackened fermented tofu — deep-fried crisp, drenched in garlicky chilli sauce and pickled radish.

30m 4 servings Medium

Ingredients

• 8 blocks black fermented stinky tofu
• Oil for deep-frying
• Sauce: 4 tbsp chilli oil, 2 tbsp light soy, 1 tbsp black vinegar, 1 tbsp sugar, 4 garlic, 2 tbsp coriander, 3 tbsp pickled radish, 2 tbsp stock

Method

Step 1 of 425%

Pat tofu dry.

Swipe left/right to change step

1
Pat tofu dry.
2
Deep-fry at 180°C until the crust puffs and cracks, 3–4 min.
3
Drain; poke a hole in each block.
4
Spoon sauce inside and over the top; serve hot.